Difficult to translate for me the French meal “saucisses aux chop” even if indeed, literally it’s sausage with cabbage. In France you would find many different style of very delicious sausages. And actually in Barcelona you can find some good ‘botifarra’ sometime which is perfect for this dish. Cabbage is not something I cook often because not many people like it, but well cooked and with this recipes it is delicious to eat.
This dish reminds me when i was a boy as my mum would cook these meals quite often. It’s part of these ‘winter’ dishes that are very french for me.
What do you need?
- Sausages (Botifarra, sausages of Toulouse or whatever sausages that is tasty and not too industrial)
- Green cabbage
- 2 carrots
- 4 medium potatoes
- 1 garlic clove
- 10 white mushrooms
- 1 onion
- 25cl of white wine
- Laurel, salt, black pepper, herbs of provence
- Start to pre-cook the cabbage or as we would say in French to ‘whiten’ the cabbage: Remove the leaves from the cabbage, choose the nicest one, clean then.
- Boil some water with salt and cook the cabbage leaves for 2 to 3mn. It’s sufficient to soften the leaves
- Remove from water and reserve on the side for later.
- In your Le Creuset, put some oil and butter and cook the sausages with the mushrooms and onion
- Add the garlic clove and meanwhile cut the carrots & potatoes in medium size chunk
- Continue to stir the sausage until it starts to get brown and makes a nice braun juice.
- Add the white wine, let it cook for 2 to 3 minutes, add the potatoes, carrots and cook at low fire with the lid on
- Cut the cabbage in small bands and add it in the Le Creuset.
- Cook for about 45mn at low fire